Red Lentil Dahl

Now that September has arrived, and there's a hint of autumn in the air, my thoughts turn to warm, comforting foods.  I love foods like this; hearty, filling, and full of goodness. 

This will serve two as a main (along with a warmed naan bread), or four as a side.

2 t butter

1 t canola oil

1 onion, finely diced

3 cloves garlic, minced

2 t minced ginger

1 t garam masala

1/2 t turmeric

1/2 t cumin

1 t cumin seeds

1 t black mustard seeds

1 t coriander

1 t paprika

1 t black pepper

¼ - ½ t cayenne

1 c red lentils

3 c sodium-reduced chicken stock

1 T lemon juice

Cilantro for garnish (optional)

In medium saucepan over medium-low heat, sauté the onion until caramelized.  Add the garlic and ginger, and cook for a minute or so.  Add all the spices, mix well, and cook for approximately two minutes, stirring often.  Stir in the lentils and chicken stock, stir well, cover, and bring to a boil.  Reduce to simmer, stirring often, and cook until the lentils and liquid become homogeneous, approximately one hour.  Once cooking is complete, stir in the lemon juice, and garnish with cilantro.